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Thread: What's for dinner tonight?

  1. #346
    Elite Member moomies's Avatar
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    Yesterday, we had pasta alfredo, salmon and green beans for dinner. Tonight I'll make wonton and noodle in soup.

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  2. #347
    Hit By Ban Bus! pacific breeze's Avatar
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    Mmm...good.

    I'm having very fattening leftovers from the French restaurant I went to last night with a friend from Victoria. Peppercorn short ribs with veggies and the most incredible potatoes Dauphinoise. And I'm having a green salad for dessert.

    Tomorrow it's back to the diet. Ugh.

  3. #348
    Elite Member moomies's Avatar
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    Tonight (well I kind of skipped breakie and lunch...bad moomies) I made ravioli and cream sauce...almost burned them suckers cuz I was on here away from the kitchen

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  4. #349
    Elite Member SammysMom's Avatar
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    Garlic shrimp with noodles and cheese cake for dessert

  5. #350
    Super Moderator NoDayButToday's Avatar
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    I brought my crockpot from home and have mock sweet and sour chicken in there right now (low fat recipe). My dorm room smells SO good right now, I can't even describe it. I'll be eating that with some rice (the kind you microwave in the pouch) and will probably get some veggies from the caf.

  6. #351
    Elite Member SammysMom's Avatar
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    NoDay how are you making it? It sounds wonderful.

  7. #352
    Super Moderator NoDayButToday's Avatar
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    It's the easiest thing ever and sounds weird, but right now it smells amazing. It's just chicken breast, an 8 oz bottle of catalina salad dressing (I used fat free), 10 oz of apricot preserves (I used the all fruit kind without the added sugar), and then a packet of dry onion soup mix. Dump it all in the crockpot, says you don't even have to mix up the sauce and it's being cooked on low 6-8 hours. I'm in hour 4 right now
    Last edited by NoDayButToday; November 28th, 2006 at 01:49 PM.

  8. #353
    Elite Member SammysMom's Avatar
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    Oh my gosh Im making this tomorrow for dinner. I love apricots and the dressing is not bad at all. Thank you so much
    I made some Udon noodle soup last week and I think Ill make some tomorrow also.
    We will be feasting tomorrow

  9. #354
    Super Moderator NoDayButToday's Avatar
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    SammysMom, I'm not sure if I'd recommend it. I just ate (early dinner, i have band tonight), and there was something off about it. It had a weirdish aftertaste to me, but it could have been the low fat stuff I used. It was OK, but not as good as I was expecting.

  10. #355
    Zee
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    Made pork loin rolled in asiago cheese in the crock pot. Cooked it on top of some pears that were a little bit manky.

    Actually was very good.
    Drive a car, drive a boat, drive a plane. What does it matter? As long as I'm drunk!
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  11. #356
    Elite Member moomies's Avatar
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    wow, that sounds good Zorbeet. I don't have a crock pot but I want to try this recipe!

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  12. #357
    Zee
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    I will make it again. My boys ate it without complaints. Sauce has a great taste.
    Drive a car, drive a boat, drive a plane. What does it matter? As long as I'm drunk!
    pəʇɐɔɐɯnpə ɹ ı

  13. #358
    Elite Member moomies's Avatar
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    what kinda spices and herbs did you add, if any?

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  14. #359
    Elite Member SammysMom's Avatar
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    NoDay I made the Sweet and Sour chicken. I used the regular dressing and regular Smuckers apricot preserves. It turned out amazingly. My husband kept going on and on about it. I made fried rice and got some egg rolls from our favorite take out resturant.
    Thanks for the recipe. Im sure Ill be making it again next week.

  15. #360
    Super Moderator NoDayButToday's Avatar
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    I'm glad it worked for you, it was probably my low fat subs that made it weird for me.

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